Hi All,..what's the minimum of BTU needed for wok frying? Ty
8471
It depends on what you are cooking and the size of the wok. I can use a 12.5k btu burner for a 12 inch wok but it is not optimal by any means, but it cooks. I agree that 35K would be reasonable for a 14" or bigger. This burner will strip the seasoning from a wok and make it glow when turned to high. If your wok is thin, burning will occur on high despite your efforts to prevent it.
8472
Probably around 40k or so to actually flip the food and get proper wok hei. This stove had more than enough power.
386483
You need double watts than your cooker consume. So no, you need a bigger one
64659
In any wok stability issues make deep frying hazardous. Oil would cover pretty much everything including you. Please buy a deep fryer for deep frying
642292
Dear J. Drinkwater, The BTU's of the 280KK is 50,000. Please let us know if we can be of any other assistance. TheBBQDepot
2234356
The higher the wattage the faster the unit will heat up but it will be at the cost of burning more energy. For stir fry you may want to start at 1800 then drop down to 1300 if possible. Also with stir fry I believe you will lose more of the nutrients at a higher wattage setting, however the higher wattage the less amount of cooking time will be required.
1165014
In my opinion, flat bottom Woks are the best with any kind of cooking source. A round bottom Wok requires a ring to cook on whereas a flat bottom Wok does not. My preference would always be a flat bottom (5-6 inches) and a gas cooking stove.
1294076
I'm currently using 100w in mine, but I believe u can use up to a 160W basking safely. It's a very good product.
1718952
Watch some videos on wok cooking on YouTube. That's how it's suppose to be :)
1709019
you could not control the temp with a fryer. need a regular temp controlled cooker
579782
Depends how you want to cook with this style of wok. I bought it for use on a 16,000 BTU gas burner. Very hot, short cooking times...think 1 minute more or less. Also I use the steaming tray, so the large flat bottom heats very fast and makes for lightly steamed foods to a whole steamed fish a snap... Your 100% correct about the sticking issue.. but this is great for what I use it for.
1536125
Do some research, but the recommendation fr a 50-75w is ridiculously low. The minimum in a 30g tank would be 100 watts if you're just looking at a few degrees above ambient temperature. If you want to maintain more than five degrees above, then you should go with a 150 watts. Although it is more expensive to do, some people with larger tanks start looking at two smaller heaters, so maybe a 100 on one side and a 50 on the other, or a pair of 100s, so that your tank holds a reasonable temp if one fails and the wider spread of heating can help things even out better.
1158810
I am a vegan and cook in this wok constantly. Love it. Always watch what you are cooking so it doesn't burn. You don't want to use high heat. Use middle heat on a gas burner. I don't have electric so I don't know how that would work. Hopes this helps you make your decision. Great wok
1187077
You need to find the max btu rating (i.e. 250,000btu) for the cooktop, and then compare it with the rating for this regulator, which is 140,000 btu. Word of advice: if you need to ask these questions, you might be better letting a professional size and install your system. Gas is nothing to play with, and an improperly sized regulator could mean big problems.
1947640
I typically fry 2.5 pounds of potatoes per batch. On average 6-8 medium size potatoes. I liked this fryer so much I purchased a second one for large groups.
2268348
This is a crude but effective item. Burners on fully open valves are way hotter than my Viking range which has 18,000 BTU burners. Fully blackened fish fillets, 3/4 in thick, need just 60-90 secs per side. 60 secs on a white hot pan.
847277
I use peanut oil as it has a high smoke factor - the tiniest bit of oil is used with stir fry , so shouldn't be a problem
1634784
To be absolutely safe we never use more than 8 quarts (produce/meats + liquid) when used as a pressure cooker. As a pressure fryer, it'll take 3.5 quarts of oil/shortning/lard and a large cut-up frying chicken.